White or dark chocolate and vanilla mousse recipe

White or dark chocolate and vanilla mousse recipe

When someone mentions mousse it always sounds fancy, but they’re not all that tricky to make, and plenty of fun to eat.

This recipe is a request for the Facebook page, feel free to message with any recipe requests.

To the recipe!

Ingredients (makes enough for 4, or maybe 1..)
  •     300ml double cream
  •     30-50g caster sugar
  •     3 egg yolks
  •     200g white or dark chocolate
  •     Either vanilla flavouring, essence, extract or a fresh pod
Equipment
  •     Saucepan
  •     Whisk
  •     Mixing bowl
  •     Measuring jug
  •     Ramekins, or something to put the mousse in
Cooking method (10-20 minutes)

    Put 60ml of cream in a saucepan with the vanilla and warm on a medium heat until it starts to bubble around the edges, don’t let it boil.
    Whisk the egg yolk and sugar in a mixing bowl until smooth and creamy, add a tablespoon of the hot cream to the eggs while mixing, do this a few times and then add it back to the saucepan. This is so the egg yolks don’t scramble.
    Turn the heat down low and whisk until it thickens a little, enough to coat the back of a spoon. (Don’t let it boil)
    Remove from the heat, smash the chocolate up and stir it into the cream mixture until it’s all dissolved and is nice and smooth, you shouldn’t need to return it to the heat for all the chocolate to melt but it will take a few minutes and you need to keep stirring it.
    Put this mix to the side to cool and in another bowl whisk the remaining 240ml of cream until whipped to soft peaks.
    When the chocolate mix is cool enough simply fold in the whipped cream, refrigerate and enjoy!

At a mousse end

A lot easier than you may have thought!

This can be combined with other deserts to make some great combinations, or just enjoyed on its own or with some berries do a garnish, or something.

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